Sugar Free Dessert: Sex In A Pan

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free dessert recipe, what each one does, and substitution options. For measurements, see the recipe card.

Don’t be intimidated by the 4 layers in this low sugar dessert — each has only a few ingredients, and many of them are the same! Here’s what you’ll need for each.

Pecan Crust:

• Wholesome Yum Almond Flour – The base of the crust. Unlike other brands, this one has the finest grind for the best texture in your baked goods.
• Pecan Flour – Sometimes called pecan meal, this is just ground pecans. I get this pecan flour for convenience, but you can also grind your own pecans in a food processor. Feel free to replace this with other ground keto nuts, or even just use additional almond flour.
• Besti Powdered Monk Fruit Allulose Blend – My favorite sweetener for diabetic dessert recipes like this, because it doesn’t have the cooling aftertaste of most brands. You can use granulated Besti here, I just used powdered to cut down on the total number of ingredients in my recipe. Any other sugar substitute you’ve got should also work fine for the crust (check my check my sweetener conversion chart), but you might as well grab powdered Besti because it does make a big difference in the other layers (see below).
• Unsalted Butter – Measure solid, then melt. Coconut oil works, too.

Nut-free option:

Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.

Cream Cheese Layer:

• Cream Cheese – Any kind you like works! Even dairy-free alternatives are just fine.
• Heavy Cream – Thins out the cream cheese. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) works for a dairy-free option.
• Besti Powdered Monk Fruit Allulose Blend – For this layer (as well as the chocolate and whipped cream layers below), an allulose-based sweetener like Besti is particularly important because it dissolves easily and gives your sugar free dessert a smooth texture that isn’t gritty. Erythritol, as well as most brands of stevia or monk fruit sweetener (which typically include erythritol in the ingredient list), won’t dissolve fully.
• Vanilla Extract – I like this brand.

Chocolate Layer:

You’ve got 3 options here:

• Chocolate pudding option: This was in the sugar free dessert I made originally, but it’s more time consuming, and the texture isn’t my favorite anymore. I kept it as an option because many of you said you love it. You’ll need heavy cream, unsweetened almond milk, powdered Besti, sugar-free dark chocolate, butter, xanthan gum, and vanilla. Alternatively, you can use my keto chocolate pudding recipe — which I actually like better.
• Chocolate whipped cream option: This simpler version I make most often just needs cocoa powder (I recommend a Dutch processed one like this, as it’s less bitter), powdered Besti, heavy cream, and vanilla. If you like a whipped texture but want it a little creamy, my keto chocolate mousse works nicely as well.
• Protein pudding: I tried this one more recently and it worked really well! Just quadruple my protein pudding recipe and use it here.

Topping Layer:

• For the whipped cream: My sugar-free whipped cream is super easy to make using heavy cream, powdered Besti, and vanilla.
• For chocolate topping: I use a vegetable peeler (this one is my favorite) to make curls of sugar-free dark chocolate bars. You can also simply top with sugar-free chocolate chips.

How To Make This Sugar Free Dessert

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Pecan Crust:

The process here is similar to my almond flour pie crust, but with pecans added and a different dish.

• Mix the dough. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add the melted butter and stir until a crumbly dough forms.
• Press the crust. Transfer the mixture into a lined medium baking dish (this one is the perfect size).
• Bake. Once it’s golden, remove from the oven and cool completely.

Cream Cheese Layer:

This layer is basically a sweet, whipped vanilla cream cheese.

• Beat the heavy cream, Besti, and vanilla. While crust bakes, combine these ingredients in a large bowl. Use a hand mixer to beat until stiff peaks form.
• Add the cream cheese. Add it gradually, beating between additions, until well combined.
• Spread. After the crust cools, spread the cream cheese layer over it.

Chocolate Layer:

I’ve shown my favorite chocolate whipped cream version here. For the alternate pudding option, see the recipe card below for my original version, or make my keto chocolate pudding here.

• Beat the heavy cream, Besti, and vanilla. Whip them until stiff peaks form, just like the previous layer.
• Add the cocoa powder. Beat it in gradually.
• Spread. Transfer the mixture to the pan and spread the chocolate layer over the cream cheese layer of your sugar free dessert.

Topping Layer:

Last step! You’ll make my sugar-free whipped cream, top with chocolate, and chill.

• Beat the heavy cream, Besti, and vanilla. 3rd time around! Look for stiff peaks again.
• Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
• Add topping. Sprinkle chocolate shavings on top.
• Refrigerate. Pop your diabetic dessert in the fridge for a couple hours before slicing — this helps it firm up and stay together better.

Recipe Variations

There are lots of ways you can change up this sugar free dessert recipe! Here are some of my favorites I’ve tried, as well as some options for other dietary restrictions:

• Drizzle with syrup – Try my sugar-free caramel syrup or sugar-free chocolate syrup for extra richness.
• Top with berries – Bring in a pop of color and fruity flavor with raspberries or sliced strawberries. You can place them on top or even between the layers.
• Add crunch – Extra chopped pecans on top are perfect for this without adding any extra ingredients to get.
• Banana instead of chocolate – Bananas are not keto friendly, but once I made this using my sugar-free banana pudding (no bananas in it) instead of the chocolate layer! If you’re not making this dessert for diabetics and don’t mind just a little natural sugar, you can even place thin banana slices on top.
• Peanut butter instead of cream cheese – You can make the swap 1:1. Just make sure to choose a peanut butter with no sugar added (this one is my fave). I love this version for a chocolate pb combo!
• Try it frozen – This recipe is very freezer friendly so you can freeze it for later, but I actually love it as a frozen sugar free dessert sometimes! It comes out of the freezer very solid, so you’ll need to thaw it on the counter for 10-20 minutes. Bonus: This method makes it easier to remove from the pan cleanly, and it’s refreshing in the summer!
• Nut free – Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.
• Dairy free – This low sugar dessert has a lot of dairy, but you can easily make it dairy-free (and also vegan) by swapping the heavy cream in all the layers with coconut cream, and using dairy-free cream cheese.

More Sugar Free Dessert Recipes

I have dozens of easy low carb dessert recipes without any sugar! Try one of my other popular ones next:

Keto Chocolate Cake

Keto Cookie Dough

Sugar-Free Fudge

Keto Cheesecake

Sugar-Free Carrot Cake

Keto Ice Cream